Brazil
Fazenda Guariroba, Campo das Vertentes, Minas Gerais
This fantastic microlot was grown at Fazenda Guariroba. The coffee farm is located in the Campo das Vertentes region in the state of Minas Gerais in south-eastern Brazil, which is renowned for coffee cultivation. Homero Aguiar Paiva runs his farm at an altitude of more than 1,100 meters, where he is assisted by his brother Renato. The coffee is the champion of its region and is carefully produced on the Cup of Excellence farm. It is marked with a special seal to highlight the high quality standards in the cultivation and harvesting of coffees within the region. The farm also has a long tradition, with coffee being grown there as early as the 19th century. It is a beautiful area with excellent terroir, fertile soils and the perfect climate for growing some of the best coffees in Brazil. No wonder the whole world is interested in the aromas that are created here.
Catuai
100% Arabica
Red Honey processing
 
The Catuai variety originated from Caturra and Mundo Novo and is known for its high productivity and yields. It was developed in Brazil. Its fruits are red or yellow in colour.
Lemongrass
×
Pomegranate
×
Chocolate
Description
Brew Guide
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Guariroba
Our first release from Fazenda Guariroba is here – and it's a true coffee champion from the heart of Brazil. You can expect a velvety floral texture and intense flavours of lemongrass, pomegranate and chocolate in the cup. There is also a fine acidity structure that is sure to delight your palate. It is a Red Honey coffee of the Catuai variety from farmer Homero Aguiar Paiva (photo). The coffee has achieved an extraordinarily high SCA score of 88, which means top quality. The only thing to do is to enjoy it!
Processing & fermentation
Homero Aguiar Paiva's coffee farm is located in the highlands of the Campo das Vertentes region with nutrient-rich soil and favourable temperature conditions. The Brazilian coffee farmer processes coffee using his own fermentation infrastructure. The coffee cherries are selectively hand-picked – and fermented as red honey. This type of fermentation process influences the taste of the coffee and we obtain very expressive flavours.
The Red Honey process
In red honey processing, the coffee beans are laid out to dry in the shade if possible. The beans are completely de-pulped and are only covered by a layer of mucilage, which turns reddish in colour during drying and releases a natural sweetness into the bean.
Cup of Excellence
Our new Guariroba bears the Cup of Excellence seal. A coffee cannot be honoured higher than this, it means absolute top quality. The Alliance For Coffee Excellence organises the competition in the most important coffee-growing countries in Africa, South and Central America. Before a coffee is allowed to carry the seal, it has to convince many palates. A national jury is appointed for each country. It consists of employees of the national coffee organisations, exporters and Q-graders. The competition takes place over several rounds and 5 cups of each coffee are cupped, i.e. 5 samples are tasted side by side. This means that only the best win, around 20-30 coffees per country from several hundred entries.
TASTING NOTES
  • Flavour at hot temperature: lemongrass, honey
  • Flavour at medium temperature: pomegranate, cherry
  • Flavour when cooled down: Chocolate
  • Aftertaste: Long
  • Flavour: Floral, honey, lemongrass
  • Texture: Silky
  • Body: Medium
  • Sweetness: Medium-High

Freezing Date

14-25 days after roasting date
Details
  • Single-estate coffee from the Campo das Vertentes region of Brazil
  • Red Honey Process
  • Choose between 250g, 500g or 1kg ground or beans
  • Flavour profile: lemongrass, pomegranate, chocolate
  • 100% Arabica – gently roasted by hand
  • Delivery by DHL, climate-neutral with GO GREEN
  • When selecting pick-up on site, pick-up is possible from 2 pm after confirmation by e-mail
Sustainable cultivation and quality awareness
As with wine, the origin, cultivation and careful harvesting of coffee form the basis for a speciality coffee. We only use ripe and hand-picked 100% Arabica coffee beans for our coffees, as the painstaking manual harvest is an essential quality criterion. Our highland coffees are natural products and are grown in shady forest gardens in an environmentally friendly way. This preserves the biodiversity of the growing region. The coffee cherries can ripen slowly at cool altitudes with nourishing and fertile soil conditions. Under these optimal climatic conditions near the equator, the coffee plants have more time to develop their characteristic and fruity flavours.  
Roasted fresh by hand
All Röststätte coffees are gently roasted by hand in Berlin so that the natural flavours can fully develop without any unwanted acidity. For a distinctive body and a versatile flavour profile in the cup, we want to emphasise and optimally process the special features of the respective variety, farm and origin of the coffee with our roasting. The aim is therefore to exploit the full potential of the green coffee through our roasting method in order to emphasise the valuable work of the producers in the countries where the coffee is grown. These are our quality principles – from source to the final cup.
OUR BREW RECOMMENDATION FOR THE HAND FILTER V60
  • 20g ground coffee
  • 300 ml filtered water at 92° C
  • Bloom for 30 seconds with 60ml
  • Then infuse according to the recipe (60g – 60g – 60g – 60g – 60g), always wait until the water has completely run through each time
  • Total brewing preparation / technique: 60g – 60g – 60g – 60g – 60g – 60g
  • Total brewing time: 3:30 minutes

You can read a complete general brew guide here in our blog. Use the key data listed above for brewing.

 

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